Dorie Greenspan’s World Peace Cookies (Pierre Hermé’s Sable Korova)

1 1/4 cups(175 grams) all-purpose flour
1/3 cup (30 grams) cocoa powder
1/2 teaspoon baking soda
11 tablespoons (150 grams) unsalted butter, at room temperature
2/3 cup (120 grams) packed light brown sugar
1/4 cup (50 grams) sugar
1/2 teaspoon fleur de sel
1 teaspoon vanilla extract
5 ounces (150 grams) bittersweet chocolate, chopped into small bits

1. Sift the flour, cocoa powder, and baking soda together 3 times. Using an electric mixer, beat the butter with a paddle attachment on medium speed until soft and creamy.
2. Add both sugars, the salt, and vanilla and beat for another minute or two. Reduce the mixer speed to low and add the sifted dry ingredients. Mix only until incorporated—the dough will look crumbly. (Work the dough as little as possible once the flour has been added.) Toss in the chocolate pieces and mix only to incorporate.
3. Squeeze the dough so that it sticks into large clumps. Divide the dough in half and shape each into a log 1 1/2 inches in diameter. Chill for at least 1 hour or up to 3 days. It can be frozen for up to a month (though I’ve frozen it for longer.)
4. Preheat the oven to 325°F. Line 2 baking sheets with parchment. Slice the logs into ½-inch-thick rounds. Place on the baking sheet with 1 inch between each cookie.
5. Bake only one sheet at a time, for 12 minutes. The cookies will not look done, nor with they be firm. Transfer to a cooling rack to cool completely. Adapted from “Paris Sweets” by Dorie Greenspan, who adapted it from Pierre Hermé.